Landeen Recipes
Chicken Adobo
3 chicken thighs (cut into bite sized pieces)
⅛ cup chopped onions (red preferred)
3 pieces of garlic
1 tbsp diced ginger
1 knor chicken cube
¼ cup soy sauce
⅛ cup vinegar
1 cup water
½ tbsp whole pepper corns
4 bay leaves
½ tbsp brown sugar
Salt to taste
Add olive or vegetable oil to pan over medium heat, once oil is hot add onions, garlic, and ginger to oil and saute until aromatic. Add chicken stir until chicken is coated with oil garlic and ginger, then turn heat up to medium high to high, stirring frequently until outside of chicken is slightly cooked. Then add soy sauce, vinegar, water, knor chicken cube, pepper corns, and moderate amounts of salt (you might add more later when you taste the sauce if you want it more salty, or if too salty you can add more water). Turn to high heat and cover. To be finished in better detail later.
Beer Battered Halibut
100 grams rice flour
120 grams seasoned flour
1 tsp baking powder
1 tbsp Cattlemans grill california tri tip
(if you want some heat consider adding additional spices like cayenne)
Beer- Pabst Blue Ribbon
Halibut (or any white meat fish)
Peanut oil
Salt
1 teaspoon Baking Soda
1 teaspoon Lemon Juice
Seasoned flour
Secrets to success-
Everything other than oil is VERY COLD. Keep beer very cold, keep fish cold, Keep batter as cold as possible without freezing
Oil temp is between 350-375
You want the fish as dry as possible. You pat dry with a lot of paper towels, salt the fish and let the salt pull some moisture out in the fridge until the flesh is firm, then pat dry again. Once firm and dry, coat with seasoned flour, and you are ready for batter and frying.
Batter- mix batter ingredients, amount of beer that you add is not the same every time, I've found that a thinner batter is better for a crispy skin. Stil beer in to batter mix until desired thickness is reached, then stick in freezer to keep cold until ready.
Once ready, pull batter out, last secret step is to add baking soda and lemon juice and stir into the batter and allow reaction to occur and bubbles to form throughout batter. Then dip fish into batter, coating all sides, and into 350 degree oil for about 2 minutes. You can stick a thermometer in and pull out at 140 degrees or earlier pull out of oil and rest on paper towel and salt
Fries
Idaho potatoes work great
Cut into desired thickness
Boil in salted water until potatoes are soft enough for a fork to slide into them with little resistance but firm enough for the fry to keep its shape. Pull out of hot water and dry off, heat up peanut oil to 375 degrees, cook fries in small batches for 2 minutes each, allowing the oil to heat back up to 375 in between batches. And then the final cook again at 375 degrees until fries are golden brown, take out and place on paper towels, and add desired seasonings.
Keys- allow oil to heat back up between batches of fries, and a high temperature of oil will allow the fries to get crispy and not soak up the il from being in the oil for too long
Seasoned flour
8 cups of flour
⅛ cup pepper
⅛ cup salt
⅛ cup accent
⅛ cup garlic salt
⅛ cup paprika
⅛ cup sage
Kokanee Salmon
Alder pellets/ wood chips
Kokanee fillets skin on pin bones removed if you are on top of it
Brine-
1 gallon of water
½ cup kosher salt
½ cup brown sugar
½ cup honey
1 tbsp tarragon
1 tsp garlic powder
Mix with ice, and submerge salmon in brine in fridge overnight.
Remove from brine, rinse in cold water, pat dry with paper towels and place on drying racks sprayed with non stick oil. allow to sit on counter until flesh becomes tacky to the touch. Once tacky to touch (Pellicle has formed)
Place on smoker at lowest smoke setting (usually around 160 degrees) in alder smoke for roughly 3 hours, this should put internal temperature between 120 and 140 degrees.
VERY IMPORTANT- at 120 degrees, you want to glaze the salmon, the glaze is 50/50 mixture of honey and brown sugar heated up in microwave and brushed on salmon. At this point you want the remainder of the cook to be out of the smoke so finish in the oven at a temp of 200 degrees, until internal temp of Salmon at thickest point is 135 degrees. Pull out of heat and tent with foil until served.
Sauteed Mushrooms
Crimini Mushrooms
Red wine of choice
Garlic 1 piece
Soy sauce
Butter (Guga compound butter if you can)
Olive oil
Fresh or dried parsley
Salt
pepper
Cut up mushrooms, put in nonstick pan over high heat with butter and olive oil, allow moisture to sweat out of mushrooms until they have reduced significantly in size. Add more butter, and dice up garlic, stir in and add enough red wine to cover mushrooms, once red wine is reduced add soy sauce, salt and pepper, and soy sauce (very little soy sauce goes a long way) add parsley stir and you are done
Smoked Brisket Best
Prime Whole Packer Brisket
Butcher BBQ Prime Dust
Beef Broth
Oak Ridge BBQ Black Ops Brisket Rub
Onera or Killer Hogs AP Rub
Sriracha
Spicy Mustard (Mustard with Cayenne)
Trim Brisket to where the point is trimmed completely of fat, and flat has about ¼ inch of fat across OR separate the point and flat completely. Point trimmed of fat completely and flat again ¼ inch of fat across
Mix Prime Dust and beef broth, inject flat in grid pattern until fully injected save half cup of injection for wrap, rub exterior with mustard and sriracha for binder, 2 layers of seasoning- first onera second oakridge BBQ. Don't over season, but cover the piece of meat
Smoke with pecan or 50/50 pecan and cherry at 250 degrees until brisket color and bark is to desired appearance. Temperature does not matter at this point only appearance. Having a water pan in smoker always a good idea. At this point, wrap tightly in foil add extra injection and do double layer, add prove and place back on cooker or oven at 250 degrees and check tenderness around 200 degrees. You want the tenderness to be like probing room temperature butter. After tenderness is reached, remove from heat and rest for at least 30 minutes.
For burnt ends, after rest, cut into cubes, toss in juice and sauce, and place back on smoker until sauce tacks up.
Malcom Reed Smoked Brisket with my twist
Follow all the same procedures as before, but the rubs are 1st onera, 2nd dirty south BBQ hot mamas rub, and on the top later do montreal steak seasoning for texture.
Pork Ribs-
Baby back/ loin back ribs preferred
Onera
Salt
Pepper
Brown Sugar
Honey
Hickory, cherry, or pecan pellets
Sriracha
Mustard
Remove membrane from back or ribs, rub with mustard and sriracha for binder, and season with salt, pepper, and onera
Place on smoker at 250 degrees and wait until outside color is desired appearance. Should be slight pull back of bones, slight mahogany color, not worried about temperature. This is usually 2-3 hours in smoke.
Once appearance is reached, remove and place in double wrap of tin foil, tob side down, on bottom side coat with honey and brown sugar. Wrap foil as tight as possible so you don't steam the bark away. Check every 30 minutes for tenderness. To determine doneness, pull on bones and if you are able to pull away and they will rip free with little effort, they are done. Remove, may be served with sauce or dry, if sauce, brush on and place back in smoke until sauce is tacky. Make sure to wait to cut into ribs until rested for 20 plus minutes.
Alternative seasoning 1-
Layer of onera and dirty south hot mamas rub
Alternative seasoning 2-
Pork Star Pork Rub
Jalapeno Chicken Poppers
Boneless Skinless Chicken thighs
Jalapenos
Creme cheese
Bacon
Onera/ ap rub Killer Hogs
R Butts R Smokin Butt Kickin Chicken
Butter
chicken/ mini loaf pan
Bbq sauce of choice
pecan/cherry wood
Clean excess fat off chicken thighs, season both sides with onera, take half a jalapeno, put creme cheese in it, season with Butt Kickin Chicken, and place in chicken thigh, which is then wrapped in bacon, 2 slices long and short way to cover chicken and keep cheese inside, and season bacon with butt kickin chicken rub. Place in mini loaf pan with pat of butter on top at 275-300 degrees. Check every 45 minutes for temp you want temp to be about 150 degrees pull off of heat, season with butt kickin chicken on all sides, place back on smoker so it drys and sets, then glaze with bbq sauce, back on smoker until the glaze is tacky. Finished temp should be 165 degrees.
Turkey
Turkey (10-15 lbs desirable)
Butter unsalted
garlic
Fresh-
-
Thyme
-
Sage
-
Rosemary
Brine concentrate sweetwater spice Holiday Classic
Cattlemans Ranch Ranchero Seasoning
Onera/ Killer Hogs AP Rub
Brine Turkey overnight following brine concentrate instructions, after spatchcocking turkey and trimming away the unnecessary bones and fat, especially around the legs and thighs so that they are only connected by the skin. Brine overnight, then remove from brine, do not rinse brine off, but pat excess liquid dry. Season the turkey flesh under the skin with onera and ranchero seasoning, Arrange on cooling rack and dry skin for up to 24 hours in fridge for crispy skin. Day of the cook, make infused butter, about 3 crushed pieces garlic, 3 sprigs thyme, 3 leavesSage, 2 sprigs Rosemary, 2 sticks of butter cook over medium heat for about 10 minutes, stirring and then strain excess. This will be injection.
Once cooled, inject bird focusing on the breast but welcome everywhere. Then season skin of bird after spraying with some sort of cooking oil. This oil will help rub stick as well as help the skin brown.
Smoke with pecan or pecan and cherry wood. Temperature is 275 degrees.
Cook on foil lined cooking sheet that can catch all drippings for gravy, place probe in both thickest part of thigh and thickest part of breast. Goal is 155-160 degrees in breast and 175-180 in thigh.
Pull out and rest for at least 30 minutes, but as long as needed for people to be ready to eat.
Alternative rubs-
Onera and ATBBQ Rub 1 part coarse pepper, 1 part smoked salt, 1 part Butt Kickin Chicken or Hot mamas Rub
Guga Compound Butter
8 tbsp Salted Butter (1 stick)
2 tbsp Crispy Bacon
3 tbsp Smoked Bone Marrow
First, get marrow bones, cold smoke them with smoke tube in whatever pellets you want for 3 hours, make sure you have adequate air circulation so smoke doesn't go rancid. Roast the garlic, and mash it before you mix it in. ratios could be bumped up if you want more flavor from the different parts. This butter makes literally everything better.
Basic Sourdough Bread
Leven Dough
Start with 100% hydration starter 60g Leven
10g activated starter 300g water room temp
25g flour 400g flour
25g water room temperature 8g fine sea salt
*Let activate until bubbles throughout
Instructions
1) Leven, water, and flour- Mix at speed 8 in Kitchen Aid for 5 minutes
2)Allow to hydrate for 10 minutes
3)Add salt by sprinkling it over the surface of the dough you can also sprinkle water over the dough to help incorporate the salt mix for 5 minutes at speed 8 in Kitchen Aid.
4) Cover the bowl and allow to retard between 12-18 hours. (Signs that it is time to shape. You will see bubbles on the surface of try cough. Gas is being trapped inside the dough.)
5) Shaping.
Throw down flour on the counter. Using a bowl scraper. Tip the bowl and scrape as you go to urge it out. Never tug on the dough.
Preshape- using my bench knife pull the ends and then two sides into the middle. Pull in the corners for a rough round shape. Once complete use bench knife to pick it up and flop it over. Rest on the counter for 20-30 minutes
Final shaping. (when done place in basket seam side up!) Put more flour on the counter. Using bench knife flip your dough back over seam side up. Brush off excess flour to help dough stick to itself.
6)Allow to double while covered on the counter- Final prof will done when it feels like an inflated water balloon you should also see bubbles.
7)Turn the loaf onto parchment paper cut a little larger than the bottom of the Dutch oven seam side down. Dust the top of the loaf of bread with flour and wipe off excess. Score the loaf imagining where the loaf is going to naturally open up. Score in swift even motion.
8) Place in preheated dutchover and oven at 420. Cook cover for 30 minutes
9) Uncover the loaf and allow to continue baking until you see the cracks turing a dark brown.
10) Place on cooling rack and DO NOT CUT until cool. It will ruin the crumb.
Homemade Spaghetti Sauce
Ingredients
1 can tomato sauce
1 can of Crushed tomatoes
2 tablespoons of Italian Seasoning
2 tablespoons of Brown Sugar
Directions
Place all ingredients in a sauce pan and place on medium heat. Mix and heat through. Allow to reduce to desired consistency
Halibut Parmesan
Ingredients
1 Lb Halibut
2 eggs
1 cup seasoned flour
3 cups Italian Bread Crumbs
3 Tbs Olive Oil
2 Cups Spaghetti Sauce
2 cups Mozzarella Cheese
Instructions
1) Slice Halibut into 4 equal stakes
2) Coat the Halibut with the seasoned flour
3) Whisk the eggs and cover the Halibut.
4) Cover the Halibut in the Bread Crumbs
5) Heat the Olive Oil on medium heat on stove top.
6) Sear both sides of the Halibut
7) Place Halibut in oven safe pan and place in preheated 350 oven
8) heat until the internal temperature reaches 120.
9) Cover with Spaghetti Sauce and Mozzarella Cheese until internal temp reaches 135.
Serve over a bed of cooked Spaghetti with additional sauce.
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